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Classic
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page 113
dice, flour them, and fry them brown in butter, with two large onions cut thin,
and fried likewise, put them all into your soup, with some vermacelli; let it
boil softly, till your celery is tender, and your soup is good. Season it with
salt to your palate.
To make Soup Meagre.
Take a bunch of celery washed clean, and cut in pieces, a large handful of
spinach, two cabbage lettuces, and some parsley; wash all very clean, and shred
them small; then take a large clean stew-pan, put in about half a pound of
butter, and when it is quite hot, slice four large onions very thin, and put
into your butter; stir them well together for two or three minutes; then put in
the rest of your herbs; shake all well together for near twenty minutes; dust in
some flour, and stir them together; pour in two quarts of boiling water; season
with pepper, salt, and beaten mace: Chip a handful of crust of bread, and put
in; boil it half an hour, then beat up the yolks of three eggs in a spoonful of
vinegar: pour it in, stir it for two or three minutes, and then send it to
table.
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